Instructions

1. 1

   Put the stock into a saucepan with 2 tbsp of the garlic paste and star anise and warm. Heat the oil and cook the onion for 5-8 mins until softened then add the remaining garlic, the smoked paprika, cayenne and saffron. Stir in the rice so it becomes well coated in spices

   
   

2. 2

   Pour 1.5l of the stock into the pan, stir and bring to a simmer and cook for 15 mins. Stir in the tomatoes and parsley. Lay the fish and prawns on top and cover tightly with foil.

   
   

3. 3

   Cook for 5 mins then add the contents of the mussels pack, stirring gently so not to break up the fish. Cover again with the foil and cook for 3-4 mins until the seafood is all cooked.

   
   

4. 4

   Check the seasoning and serve with plenty of lemon.

   
   

Ingredients

• 1½ litres fish stock
• 4 tbsp Bart infusions garlic paste
• 1 star anise
• 1 tbsp olive oil
• 1 large onion, finely chopped
• 1 tsp Bart sweet smoked paprika
• ½ tsp Bart cayenne pepper
• 1 large pinch saffron
• 500g paella rice
• 4 large ripe tomatoes
• 1 tsp Bart parsley
• 20 raw king prawns, shelled
• 500g cod, cut into chunks
• 250g cooked mussels in wine and garlic , the vacuum packed type
• 200g frozen peas
• 1 lemon, cut into wedges to serve

Serves 6

Total time required 40 mins

• Preparation time: 10 mins
• Cooking time: 30 mins